Rice & Curry : Sri Lankan Home Cooking
Language: English
Published by Hippocrene Books Inc.,U.S. Jan 2025, 2025
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 40.55
Quantity: 1 available
Add to basketItem description from seller
Neuware - A New York Times Notable cookbook--now updated with newrecipes, photographs and notes on Sri Lankan culture and cuisine! 'A terrific introduction to a great culinary tradition aboutwhich egregiously little is known. Well researched, authentic, andeasy-to-follow recipes.' ?Anthony Bourdain (on the first edition) S.H. Fernando takes readers on an unforgettable culinary journeythrough Sri Lanka, where a typical meal is simply referred to as 'rice &curry.' Demystifying ingredients, spices and flavors to prove that Sri LankanFood is a healthy option, Fernando gives us the best of generations of folkcooking traditions as well as time-saving tips and menu suggestions for themodern cook. This new edition has been revised and updated with over 100easy-to-follow recipes; an introduction to Sri Lanka's history, culture, andcuisine; a detailed up-to-date travel section with for visitors; acomprehensive spice guide, sidebars on ingredients, techniques and notableaspects of Sri Lanka's cuisine, and stunning color photos throughout. Sample recipes: - RoastedCurry Powder - SpicyLentil Fritters (Masala Vadai) - DuckCurry with Arrack (Thara Curry) - Hoppers (Appa) - LambBiryani - Leela'sChilaw Crab Curry (Kakuluwo Curry) - ChiliSambol (Katta Sambol) - MangoCurry (Amba Curry) - Shymala'sCoconut Custard Pudding (Wattalampan).…
Seller Inventory # 9780781814522
- Title
- Rice & Curry : Sri Lankan Home Cooking
- Author
- S. H. Fernando
- Publisher
- Hippocrene Books Inc.,U.S. Jan 2025
- Publication year
- 2025
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 0781814529
- ISBN 13
- 9780781814522
- Edition
- 2nd Edition
- Item weight
- 652 grams
- Dimensions
- 250x175x15 mm
“A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.” ―Anthony Bourdain (on the first edition)
S.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as “rice & curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook.
This new edition has been revised and updated with over 100 easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and cuisine; a detailed up-to-date travel section with for visitors; a comprehensive spice guide, sidebars on ingredients, techniques and notable aspects of Sri Lanka’s cuisine, and stunning color photos throughout.
Sample recipes:
· Roasted Curry Powder
· Spicy Lentil Fritters (Masala Vadai)
· Duck Curry with Arrack (Thara Curry)
· Hoppers (Appa)
· Lamb Biryani
· Leela's Chilaw Crab Curry (Kakuluwo Curry)
· Chili Sambol (Katta Sambol)
· Mango Curry (Amba Curry)
· Shymala's Coconut Custard Pudding (Wattalampan)
"Synopsis" may belong to another edition of this title.
About the Author
S.H. (“Skiz”) Fernando Jr. is a second generation Sri Lankan-American and graduate of Harvard University and the Columbia University School of Journalism. As a music journalist, he has written for The New York Times, Rolling Stone, Vibe, and Spin. In 2006, he moved to Sri Lanka for a year to learn about its cuisine and research his cookbook. In March 2009, he was featured on Travel Channel’s No Reservations with Anthony Bourdain, where he led the crew to Sri Lanka’s hot spots. He also hosts a cooking show on YouTube called “Pan Asian.” He resides in Baltimore, Maryland. Visit him at www.skizsoriginal.com.
"About the title" may belong to another edition of this title.
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